Consumer knowledge of safe handling guidelines and their reported practices assessed by a mail survey indicated consumers considered themselves informed about food safety, and most reported taking action to minimize risk from potential hazards.
However, most responses were related to nutritional changes, and 20% indicated they did not know how to reduce risks from microbiological hazards.
Consumers were knowledgeable about appropriate safeguards in selection and cooking specific foods, however mistakes were reported in temperature control and handling leftovers.
Consumer Reports, university scientists, health professionals and science magazines were considered the most reliable source of food safety information.
Industry advertisement appears to raise consumer concern in some areas.
Educational intervention should emphasize the importance oftemperature control and sanitation rather than taste to determine safety.
Consumers should receive information about protective technologies like heat and irradiation pasteurization.
Mots-clés Pascal : Décontamination, Enquête, Californie, Etats Unis, Amérique du Nord, Amérique, Education santé, Sécurité alimentaire, Consommateur, Instruction, Produit alimentaire, Innocuité, Contamination biologique, Analyse risque, Alimentation, Homme
Mots-clés Pascal anglais : Decontamination, Survey, California, United States, North America, America, Health education, Food security, Consumer, Instruction, Foodstuff, Harmlessness, Biological contamination, Risk analysis, Feeding, Human
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0477749
Code Inist : 002A35A04. Création : 22/03/2000.